Description
The perfect vegan Pumpkin Mac and cheese! This is perfect for thanksgiving, holiday parties or year-round dinners. It’s packed with nutrients, high in protein, and oh so comforting.
Ingredients
- 12 oz pasta
- 1 cup vegan cheddar cheese
Sauce:
- 1 cup pumpkin puree
- 1/2 cup vegan cream cheese
- 1/2 cup cashews, soaked
- 1/2 cup nutritional yeast
- 3 1/2 cups of vegetable broth
- 3 garlic cloves
- 1 tsp salt
- 1 tsp turmeric (optional for color)
Bread crumbs:
- 6 slices of your choice of bread
- 1/2 tsp salt
- 1/2 tbsp herbs of choice
- 1 tbsp olive oil or melted vegan butter
Instructions
1. Soak cashews overnight or in boiling hot water for 20-30 minutes.
2. Preheat oven to 425 F (218 C)
3. To a blender, add pumpkin puree, cream cheese, cashews, nutritional yeast, vegetables broth and garlic. Blend until a smooth puree forms.
4. Add pasta to baking tray. Pour mixture over pasta. Add vegan cheddar cheese shreds, and mix in. Make sure all the pasta is submerged in the sauce.
5. Bake for 35 minutes. Bake your slices of bread for about 15 minutes or until crispy.
6. Take out your toast and add it to a food processor. Process for 1 minute. Add salt and rosemary and process for 30 seconds. Finally, add olive oil and process for another 30 seconds.
7. Take macaroni out of the oven after 35 minutes and spread the bread crumbs on top and more vegan cheese if you’d like.
8. Bake for another 7-10 minutes. Broil for the last minute to get the breadcrumbs extra crispy.
9. Let cool off for 10 minutes and serve.
- Prep Time: 15
- Cook Time: 45
- Category: Thanksgiving
- Method: Oven
- Cuisine: American
